Roasted Pumpkin and Garlic Pasta
Indulge in the rich flavors of fall with this delightful Roasted Pumpkin and Garlic Pasta. Combining creamy roasted pumpkin with sweet, caramelized garlic and a hint of rosemary, this dish brings warmth and comfort to your table. Perfect for busy weeknights or family gatherings, it’s not only easy to prepare but also a one-pot wonder that minimizes cleanup. With each bite, you’ll experience an irresistible blend of seasonal flavors that everyone will love. Feel free to customize with your favorite veggies or proteins for a personal twist. Whether served on a cozy evening in or during festive gatherings, this pasta is sure to be a hit!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking/Stovetop
- Cuisine: Italian
Ingredients
Scale
- 500 g pumpkin (3 cups), diced
- 2 garlic bulbs
- 3 tbsp extra virgin olive oil
- 1/2 cup white grape juice
- 2 cups small pasta
- 3 cups chicken or vegetable stock
- 50 g grated parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 200°C (390°F). Cut off the tops of garlic bulbs and place pumpkin, garlic, and rosemary in an oven-proof dish. Drizzle with olive oil, sprinkle with salt and pepper, and roast for about 45 minutes until tender.
- Squeeze roasted garlic from its skin into a pot, add chicken stock and white grape juice. Stir in pasta and bring to boil. Reduce heat and simmer for about 15 minutes until pasta is al dente.
- Once most liquid is absorbed, remove from heat and stir in grated parmesan until melted. Serve immediately.
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 360
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 6mg